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Dill butter sauce with lemon served
Light and tasty dill butter sauce with lemon

Lemon Dill Beurre Blanc

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
Based on the French 'Beurre Blanc', but with a safety net. Classic butter sauces are unstable; overheat and they break. Here, cream acts as an emulsifier, holding fat and wine together for a silky, stable sauce. Fresh dill balances the richness.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Scandinavian / French

Ingredients

Equipment Needed

  • Whisk: Essential for emulsion.
  • Heavy saucepan: For temperature control.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Mince shallot very finely.

Tip: We want smooth sauce.
2 ✓

Boil shallot and wine until almost dry (1-2 tbsp liquid left).

Tip: Reduction concentrates flavor.
3 ✓

Add cream and simmer to reduce by half.

Tip: Cream stabilizes the butter.
4 ✓

Reduce heat to low. Whisk in cold butter cubes slowly.

Tip: Mounting with butter creates a creamy emulsion.
5 ✓

Do not boil! Just melt.

Tip: Boiling breaks the emulsion.
6 ✓

Remove from heat. Stir in dill and lemon.

Tip: Acid curdles boiling cream; add last.
7 ✓

Serve immediately.

Tip: Sauce doesn't wait.

Recipe FAQ

It separated (oily).
Too hot. Whisk in a spoon of cold water or cream vigorously off heat.
Too sour.
Wine dominates. Add more butter or cream to balance.

Ingredients

  • 0.5 cup Butter (cold, cubed)
  • 0.5 cup Heavy cream
  • 0.25 cup Dry white wine
  • 1 whole Shallot
  • 2 tbsp Fresh dill
  • 1 tbsp Lemon juice